Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are the perfect blend of flavor, nutrition, and simplicity. This nutritious dish is easy to prepare, making it a fantastic choice even on the busiest of days. Whether you’re meal prepping for the week or looking for a quick and satisfying dinner, these bowls are both delicious and incredibly customizable.
Recipe Information
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 15 g
Carbohydrates: 60 g
Fat: 18 g
Fiber: 12 g
Sugar: 4 g
Sodium: 250 mg
Why Make Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
These Roasted Veggie & Chickpea Bowls offer a balanced meal packed with nutrients. Chickpeas are a fantastic source of plant-based protein, while the colorful assortment of roasted vegetables ensures you get plenty of vitamins and minerals. The delightful maple Dijon tahini dressing ties everything together, adding a creamy and slightly sweet flavor to the dish. Plus, they are incredibly versatile; feel free to swap in your favorite veggies or grains!
How to Make Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Step by Step
Ingredients
1 can (15 oz / 425 g) chickpeas, drained and rinsed
1 red bell pepper, chopped
1 zucchini, sliced
1 sweet potato, diced
1 red onion, chopped
2 tbsp (30 ml) olive oil
1 tsp paprika
1/2 tsp cumin
Salt and black pepper, to taste
2 cups (300 g) cooked quinoa or brown rice
1/4 cup (30 g) pumpkin seeds or sunflower seeds, for topping
3 tbsp (45 g) tahini
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) warm water (to thin)
Directions
Preheat the oven to 400°F (200°C). On a large baking sheet, toss the chickpeas, bell pepper, zucchini, sweet potato, and onion with olive oil, paprika, cumin, salt, and pepper. Spread them evenly and roast for 25–30 minutes, stirring halfway through. While the vegetables roast, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, and water until smooth. Adjust the consistency with more water if needed. Divide the cooked quinoa or rice into bowls. Top with the roasted veggies and chickpeas. Drizzle generously with maple Dijon tahini dressing and sprinkle with seeds for a satisfying crunch. Serve warm or at room temperature.
How to Serve Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
These bowls are delightful on their own but pair wonderfully with a light green salad or some roasted asparagus on the side. You can also serve them alongside flatbreads for a heartier meal. The maple Dijon tahini dressing is great for drizzling over additional salads or roasted vegetables, adding a touch of flavor that you won’t want to miss.
How to Store Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, it’s best to warm the veggies in the oven at a low temperature or in a skillet to retain their texture. If you wish to freeze, keep the dressing separate and use it fresh when thawing the bowls. They can be frozen for up to 2 months.
Expert Tips for Cooking Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
- For extra flavor, marinate the chickpeas in the olive oil and spices for 30 minutes before roasting.
- Experiment with other vegetables like carrots, butternut squash, or broccoli for different textures and tastes.
- You can use canned or pre-cooked quinoa or rice for even quicker preparation.
- Adjust the dressing to your taste by adding herbs like dill or cilantro for an aromatic twist.
- Make sure to stir the vegetables at the halfway mark to ensure even roasting.
Delicious Variations of Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
For a spicy kick, add some chopped jalapeños or a sprinkle of cayenne pepper to the roasted veggies. For a fresh herbed version, toss in fresh parsley and dill and top with a lemon zest. You can also try a citrus twist by adding orange segments or lime juice to the dressing for a refreshing change.
Frequently Asked Questions about Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Can I prepare the dressing ahead of time? Yes, you can make the dressing in advance and store it in the fridge for up to a week.
What can I use instead of tahini? If tahini isn’t available, you can substitute it with creamy peanut butter or almond butter for a different flavor.
Is this dish gluten-free? Yes, as long as you use quinoa or rice, this recipe is gluten-free and suitable for gluten-sensitive diets.
Conclusion
Don’t miss out on the delightful flavors of Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing. They’re simple to prepare, packed with nutrients, and offer endless opportunities for customization. Try making them for your next meal, and experience how delicious nutritious eating can be!
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Ingredients
For the roasted veggies
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 sweet potato, diced
- 1 red onion, chopped
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and black pepper, to taste
For serving
- 2 cups (300 g) cooked quinoa or brown rice
- 1/4 cup (30 g) pumpkin seeds or sunflower seeds, for topping
For the maple Dijon tahini dressing
- 3 tbsp tahini
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp warm water (to thin) Adjust consistency as needed
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, toss the chickpeas, bell pepper, zucchini, sweet potato, and onion with olive oil, paprika, cumin, salt, and pepper.
- Spread them evenly and roast for 25–30 minutes, stirring halfway through.
Dressing
- While the vegetables roast, whisk together the tahini, maple syrup, Dijon mustard, lemon juice, and warm water until smooth.
- Adjust the consistency with more water if needed.
Assembly
- Divide the cooked quinoa or rice into bowls.
- Top with the roasted veggies and chickpeas.
- Drizzle generously with maple Dijon tahini dressing and sprinkle with seeds for a satisfying crunch.
- Serve warm or at room temperature.
